![]() Let the meat marinate for two hours or more if you can. Once ready, place the pineapple and meat skewers in an oven-going pan to marinate, covered in theĪchiote marinade we did in Step 1. Step 2: Cut the meat in thin steaks, then place them on skewers alternating the meat with pineapple pieces. ![]() Use a food processor to liquefy the chilies with the water we used to cook them,Īchiote paste, one onion, the garlic cloves, add the pineapple juice and the salt,Īnd blend to mix we will now marinate our meat using this marinade. ![]() Step 1: Making the achiote marinade: set the clean chilis to cook in just enough water to cover them, pull out the chilis when they are tender, take out their seeds and the veins. To approximate the authentic taste we need to marinate it for a period of time, and then grill the marinated meat, preferably over a barbecue. Because of the slow-roasting nature of the cooking process of the pork in this specialty, Now the problem in reproducing the original mexican taste while making these tacos at home is that, of course, not everybody has a vertical rotisserie spit lying around in their kitchens. In the pure Mexican fashion, local ingredients were tried until the perfect combination (to mexican tastes) was found, here is this authentic mexican recipe. The pork used in this recipe is cooked stacked on a stick as is the case for the Middle-East classics such as shawarma or shish-taouk. Taquerías orientales were opened, and from this the classic "Tacos al Pastor" recipe was created. With the usual creativity that Mexicans have shown with many foreign culinary traditions, It is said, that the Tacos al Pastor were derived from the arab taco, a recipe inspired to Mexicans by middle-eastern migrants to Puebla city.
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